Mason Jar Salad

I just want to start this post by saying, I love mason jars. I literally have an entire kitchen cupboard devoted to them. I use them for everything: salads, soups, sauces, milks, leftovers, desserts. You name it, I make it in one. I have even bought several blenders based on the fact that they fit a standard mason jar.

That being said, this is probably on of my favorite uses for them. I am currently on week 3 of Wildfit, and in week 2 we upped our vegetable consumption. Enter in the humble salad. I make one every morning with my Alkagizer and fruit plate. In my mind, you might as well get as much chopping done at once as you can. I used a wide mouth jar for this application, and I just pour in into a big bowl of  pre-washed, pre-cut lettuce when I'm ready to eat it. Feel free to change up the veg seasonally or to taste. With two cups of lettuce this has 5 servings of vegetables.

Mason Jar Salad

1 serving of salad dressing (see below)

1/2 avocado

6 cherry tomatoes

1 green/spring onion

1/2 cucumber

1 carrot, shredded

2 cups lettuce/greens of choice

1. Make your dressing on the bottom on a pint wide-mouth mason jar. 
2. Layer in the cut veggies. 
3. When ready to eat, dump over 2 cups of lettuce/greens.

Salad Dressings Four Ways

Balsamic Vinaigrette

1 tbsp olive oil

1-2 tsp balsamic vinegar

1 pinch sea salt

1 pinch garlic powder

1 pinch Italian seasoning*

Great add ins: beets, sunflower seeds

Italian Dressing

1 tbsp olive oil

1-2 tsp apple cider or white wine vinegar

1 pinch sea salt

1 pinch garlic powder

1 pinch onion powder

1 pinch Italian seasoning*

Great add ins: olives, chickpeas

Cilantro Lime Dressing

1 tbsp olive oil

1-2 tsp lime juice

1 pinch sea salt

1 pinch garlic powder

1 pinch Mexican seasoning*

2 sprigs cilantro, chopped fine

Great add ins: bell peppers, mushrooms

Asian Ginger Dressing

1 tbsp olive oil

1-2 tsp lime juice or rice wine vinegar

1 tsp coconut aminos

1 pinch sea salt

1/2 clove garlic, grated

1/2 inch fresh ginger, grated

Great add ins: snap peas, mushrooms, sunflower seeds

*I love Frontier Co-op Spices. When choosing a spice blend make sure to check the ingredients list to make sure it is sugar and additive free. 

Until next time...

- Melissa

A long hiatus...

I started Eating Clean, Eating Green in 2012. I was recently married and trying to recover from some serious health and weight issues. I was succeeding. My gallbladder symptoms were decreasing every day and I was down 50 lbs. During this time, I also succeeded in my biggest goal of all; becoming a mother. This put the blog on a serious pause. 

Fast forward 9 years... I had my son (who developed the childhood trifecta of allergies, asthma & eczema at 3 months), moved across the Atlantic, twice, got divorced and pretty much got seriously stressed out in all aspects of my life. This put my health in serious decline. I have tried everything to get back (raw, vegan, paleo, AIP, keto, low chemical, etc.), everything but going back to Eating Clean, Eating Green.

Three weeks ago, I stumbled across a Mindvalley post on Facebook about food freedom. I watched the 1 hour masterclass and signed up for Wildfit right away. Hearing Eric, the founder of Wildfit, speak stuck a cord with me. He was singing my song. The universe led me back, so here I am. 

Over the next few weeks, I will start posting the recipes and research I find most helpful while on the program. Keep in mind, I am not affiliated in any way with the Wildfit program. My old posts may have recipes that aren't fully in line with the program and newer posts will only be where I am at in the program at the time, so use your best judgement when using them. That being said, I hope this helps not only me but others on their journey.

Until next time...

- Melissa